AIP "No-mato" Bone Broth Sauce
Rated 5 stars by 1 users
Category
Sauces
Servings
8
Calories
75
Ingredients
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1 Tablespoon Avocado or Coconut Oil
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1 Medium Yellow Onion, small diced
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2 Cloves Fresh Garlic, minced
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2 Medium Parsnips, peeled and small diced
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3 Medium Carrots, peeled and small diced
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1 Medium Red Beet, peeled and small diced
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2 Cups (1 Jar) FOND Bone Broth Mother’s
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1 Teaspoon Dried Oregano
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½ Teaspoon Dried Thyme
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½ Cup Pumpkin Puree
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Salt and Pepper, to taste
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¼ Cup Fresh Basil, roughly chopped
Directions
In a large pot, add the Avocado Oil and set the heat to medium. Once the oil begins to shimmer in the pan, add in the onion and garlic. Cook for 5 minutes, or until the onions start to soften and become translucent.
Add in the parsnips, carrots, beet, bone broth, oregano, thyme and pumpkin puree. Mix well, making sure to scrape the bottom of the pan for any fond. Season with salt and pepper to taste.
Reduce the heat to medium low, and gently simmer for 10-15 minutes, or until all the vegetables are soft. Add in the basil, and then blend with an immersion blender, or in a regular blender in batches until everything is well blended. You want the texture to be similar to marinara sauce, or your desired texture.
It’s ready! Serve on zucchini noodles or use as a substitute for your favorite Italian dishes.
If saving for later, keep in an airtight container. Will be good for up to 7 days in the fridge. This can freeze for up to 2 months.
Recipe Note
Early reintroduction for AIP due to fennel seed in Mother’s Bone Broth.
Nutrition
Calories 75, Fat 2 grams, Protein 4 grams, Carbs 12 grams, Fiber 3 grams
